Masala Macaroni

Ingredients

• 2 tablespoons oil I used avocado oil, 30 ml
• 1 medium onion chopped
• 1 medium green pepper chopped
• 1 medium red pepper chopped
• 1 & 1/2 teaspoon ginger garlic paste
• 1 green chili chopped
• 1 & 1/2 medium tomatoes chopped
• 1/4 teaspoon garam masala
• 1/4 teaspoon red chili powder or adjust to taste
• 8 oz elbow macaroni
• 1 & 1/2 cup water
• 1/8 teaspoon black pepper or to taste
• 1/2 teaspoon salt or to taste
• 2 tablespoons tomato ketchup
• 1 tablespoon chopped cilantro

Instructions 

1. Press the sauté button on your instant pot. Once it displays hot, add 2 tablespoons of oil. Then add the chopped onion and pepper. Cook for 2 minutes until the onions are softened.
2. Then add the ginger garlic paste and the chopped green chili and cook for 1 minute. Add in the chopped tomatoes and cook for 1 more minute.
3. Then add the garam masala and red chili powder. Stir and cook for 30 seconds. You can also add 1 teaspoon of dried oregano or Italian seasoning at this point (optional).
4. Add the dried elbow macaroni and mix it with the masala. Add 1 & 1/2 cups water, press the paste below the water surface using a spatula. Add the salt and black pepper.
5. Then add 2 tablespoons of tomato ketchup on top. Do not stir. Close the lid and pressure cook on high pressure for 4 minutes with the pressure valve in sealing position. Once 4 minutes are up, do a quick pressure release (or wait 2 minutes and then do a quick pressure release for a softer pasta).
6. Open the pot and give a good mix. If the macaroni looks like it has a little extra water, you can press the sauté button and sauté for 2 to 3 minutes. Remember it will continue to become drier as it cools down. You can also add some grated cheese at this point if you wish.Add chopped cilantro. Serve hot and enjoy this Indian style Desi Macaroni!